Gingerbread Bundt Cake recipe with White Chocolate

With Christmas getting closer by the day I have a fantastic gingerbread bundt cake recipe for you. For me this is the ultimate Christmas recipe. Not only does it look amazing but it is also perfect for the holiday season in terms of flavor.

Gingerbread bundt

I love all things bundt. Even without any decoration a bundt cake is already pretty all by itself. I know a lot of people find baking a bundt cake somewhat intimidating. So in order for you to bake the perfect bundt cake I have assembled some helpful tips for the best result. Keeping those tips in mind baking this festive cake is really not that difficult.

BAKING TIP: My favorite bundt cake baking pans are from Nordic Ware. With these baking tins you can turn a relatively simple cake into a real spectacle!

What do you need for this festive gingerbread bundt cake

As always make sure to check the exact ingredients in the recipe card below.

• unsalted butter
• dark brown sugar
• vanilla sugar or vanilla extract
• eggs – you need a whopping 8 eggs for this recipe!
• self rising flour – can also be replaced by all purpose flour with baking powder
• Golden syrup – or dark molasses. And just in case you live in The Netherlands: I used ‘pannenkoekenstroop’.
• gingerbread spices – you can use this recipe or you can use ground ginger, ground cinnamon and ground nutmeg separately.
• white chocolate – can also be replaced by milk or dark chocolate if you prefer, but the white chocolate looks pretty festive combined with the dark cake. If you want more chocolate flavor you could also add a bit of cocoa powder to the batter.

As usual make sure all your ingredients are at room temperature before starting.

Baking the bundt cake

For making the bundt it is easiest to start with the bowl of a stand mixer with the paddle attachment. But it’s also possible to use a large bowl with a hand mixer. One thing to know is that the butter mixture might look a bit split when you have added all the eggs. You have added a relatively large amount of the wet ingredients at this point but once you add the flour mixture it will all work out. No need to stress at this point.

After adding the flour mixture and the golden syrup, mix until the batter is smooth and fluffy. Pour the batter into a prepared bundt pan and bake in the preheated oven for around 60 to 70 minutes or until golden brown. The bake time may vary so always make sure to double check if your cake is cooked properly.

You can also turn this into mini bundt cakes if you want. In that case make sure to decrease the baking time. The same goes if you turn it into a gingerbread loaf cake. That will significantly alter the baking time. Which is also why I have a handy converter in each recipe to help you decide on the correct baking time and ingredients.

Now before you turn the bundt cake pan over let the cake cool for roughly 10 minutes before doing this. A cooling rack is the best place to do this. After about 10 minutes you flip the bundt pan over and it should come out in one piece

Decorating fun!

Once the gingerbread bundt cake is completely cooled down you can have fun with the decorations. I used sugared cranberries this time, but a few years ago I went with melted white chocolate and decorated it further with holly leaves and edible pearls. So festive! But the fun part is that you can change the frosting to whatever you like. You can go for a simple vanilla glaze or a maple glaze for instance or just sprinkle over some powdered sugar, that will already look perfect for this time of year.

For making the white chocolate glaze I place the chocolate into a small bowl and made a double boiler. I placed the bowl with the chocolate on top of the pan and melted it slowly. Once melted you pour the chocolate over the bundt cake making sure it drips down from the center of the cake to all edges. And don’t worry if it is not perfect. It will still look amazing with all the other decorations added.